Free and total pantothenic acid (FPA and TPA) in spinach and broccoli were determined at various processing stages. Steam‐blanching resulted in greater TPA retention thatn water‐blanching. Spinach retained 36% TPA activity after water‐blanching compared with 87% retention after steam‐blanching. Similar trends were noted for TPA loss during blanching of broccoli. Canning of water‐blanched spinach resulter in a further significant loss (α= 0.05) of TPA. TPA was stable in canned spinach and frozen spinach. Frozen storage of broccoli for 60 days at – 32.2°C resulted in loss of TPA. No further loss was observed between 60 and 160 days of frozen storage. FPA was lost to a greater extent than TPA during water‐blanching of both vegetables.

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